Veggie Burgers with Parmesan Parsnip Fries & Avocado Pesto

What do you get when you take leftover ingredients from Cinco de Mayo and a 51 Porter Guac-off? ...Perhaps one of the most delicious veggie burgers with a Mexican twist.  White beans and sweet potatoes combine with cilantro, garlic, broccoli, and corn to make the base of a fantastic vegetable patty.  Half an avocado blended with cilantro, garlic, lime juice, and feta combine to make the perfect dipping sauce.  A side of crisp roasted parsnip and sweet potato fries with a special dipping sauce serve as the perfect accompaniment.

For the Veggie Burgers

Ingredients

1, 15-oz can white beans

1 cup chopped broccoli

1 sweet potato, peeled and chopped small

3-4 cloves garlic

1/2 cup packed cilantro

3 Tablespoons lime juice

1/2 cup corn (frozen and thawed or canned and drained)

1/2 cup onion, chopped

1 1/2 tsp. cumin

1/2 tsp. chili powder (more or less)

Salt and Pepper to taste

3/4 cup panko bread crumbs 

1 egg

Directions

1.  In a large pot of boiling water, cook the sweet potato and broccoli for about 5-10 minutes or until the sweet potato is fork tender.  Drain.

2.  Rinse the beans and place in a large bowl.  Add the broccoli and sweet potato and mash together a bit.

3.  In a food processor, add garlic, cilantro and lime juice and blend.  Add half the bean mixture and blend till smooth.  Add the mixture back to the bowl with the remaining beans.  Mix in the corn, onion cumin, chili powder, salt, pepper, bread crumbs, and egg.  Combine all ingredients.  If the mixture seems to wet, add a few more bread crumbs.

4.  Over medium-high heat, spray a skillet with cooking spray, form patties and saute for about 4-5 minutes per side, until browned on both sides.  Transfer to a cookie sheet and keep warm in oven until ready to serve.

For the Avocado Pesto

Ingredients

*1/2 avocado

*3 cloves garlic

*1 tsp cumin

*1/4 tsp chili powder

*2/3 cup packed cilantro

*1 cup spinach

*3 Tbs. lime juice

*2 Tbs. balsamic vinegar

*1/2 cup crumbled feta

*Salt and Pepper to taste

Directions

Combine all ingredients in a food processor and blend until smooth.  Spread on top of burger buns, pita, or toss with salad greens to serve with veggie burgers.  (Or just eat it by the spoonful like me).

For the Parsnip Fries

Peel and cut 3 large parsnips into planks (i.e. too look like fries).  Toss with 2-3 Tbs. olive oil, 2 cloves crushed garlic, salt and pepper.  Roast at 425 for 30 minutes, stirring frequently.  Toss with grated parmesan when fresh out of the oven.  

For a great dipping sauce:  Combine a dash of mayo, dollop of ketchup, and a sprinkle of balsamic vinegar...wow!

Serving Suggestions:  Spread the Avocado pesto on burger buns, tortillas, or pita.  Top with a veggie burger patty, a bit more pesto, fresh tomatoes, spinach, and feta.  Serve alongside the parsnip fries with special dipping sauce! Or serve burger atop a bed of chopped spinach mixed with the avocado pesto and a splash of balsamic.  Top with feta and tomatoes.  

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